Citrus Herb Chicken Bites

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Two-bite skewers are always a hit. With these simple marinade variations, you can be sure to please all tastes.

Servings: 24 skewers

Ingredients:

Nutritional Info
Per skewer: about -
cal 47
pro 6 g
total fat 2 g
sat. fat trace
carb trace
fibre 0 g
chol 17 mg
sodium 63 mg
% RDI: -
iron 1%
vit C 2%

Preparation:

Citrus Herb Marinade: In large bowl, whisk together fresh coriander, oil, lemon and orange rinds, lemon and orange juices, garlic, ground coriander and hot pepper sauce; set aside.

Cut chicken into forty-eight 1-inch (2.5 cm) cubes; add to marinade and toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 8 hours.)

Onto each of 24 small skewers or sturdy toothpicks, thread 2 chicken cubes. Place, 1 inch (2.5 cm) apart, on foil-lined baking sheet. Brush with remaining marinade in bowl; sprinkle with salt and pepper.

Broil, turning once, until chicken is browned and no longer pink inside, 6 to 8 minutes.

Additional Information

  • Variations
    Curried Chicken Bites: Omit Citrus Herb Marinade. Substitute 3 tbsp (45 mL) vegetable oil; 2 tbsp (25 mL) lime juice; 1 tbsp (15 mL) minced gingerroot; 2 tsp (10 mL) mild curry paste; and 1 clove garlic, minced.

    Sesame Teriyaki Chicken Bites: Omit Citrus Herb Marinade. Substitute 3 tbsp (45 mL) sesame oil; 2 tbsp (25 mL) teriyaki sauce; 1 tbsp (15 mL) minced gingerroot; 1 tbsp (15 mL) toasted sesame seeds; 1 tbsp (15 mL) lemon juice; 1 green onion, minced; and 1 clove garlic, minced.

    Five-Spice Chicken Bites: Omit Citrus Herb Marinade. Substitute 3 tbsp (45 mL) vegetable oil; 2 tbsp (25 mL) sodium-reduced soy sauce; 1 tbsp (15 mL) lime juice; 2 cloves garlic, minced; 1/2 tsp (2 mL) five-spice powder; and pinch granulated sugar.

    Peanut Chicken Bites: Omit Citrus Herb Marinade. Substitute 2 tbsp (25 mL) coconut milk; 1 tbsp (15 mL) minced gingerroot; 1 tbsp (15 mL) each vegetable oil and rice vinegar; 1 tbsp (15 mL) natural peanut butter; 1 green onion, minced; 2 cloves garlic, minced; and 1/2 tsp (2 mL) hot pepper sauce.

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Source

Canadian Living Magazine: January 2009




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